Coffee-Chocolate Cake
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test Kitchen
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 1 cup whole milk
- 1 cup brewed coffee, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- BUTTERCREAM FROSTING:
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 3/4 cup whole milk
Reviews
The cake was great! The only problem I had was that it took almost double the time to bake.
Moist and scrumptious. I ended up baking this cake for my birthday due to social distancing for the COVID-19. My husband normally buys me a Baskin and Robins Ice cream cake. My technique for the ice cream part was a disaster but my this cake with be used again and again. The coffee in the cake was subtle, it took the place of "Jamocca Almond Fudge ice cream and found a carton of Pralines and Cream ice cream which is my favorite. I will make this again! I'm not a frosting fan so didn't make the frosting. Fudge topping was the frosting. VFE
this cake is rich and moist! im wondring if 8 cups of surgar is right , i used 3 cups and it was perfect!
This cake has a rich chocolate flavor when using a dark roast coffee. For the icing, I'm wondering if 8 cups is accurate? I make cakes regularly, and generally see recipes for 2-3 cups of powdered sugar when using a pound of butter. I used 2 and 1/2 cups of confectioners' sugar and the frosting had just the right amount of sweetness. I also used unsalted butter, cut into cubes. I used the paddle attachment of a stand mixer to cream the butter before adding the sugar and vanilla. For the milk, I used 3 tablespoons of whole milk.
I made this cake for my daughter Olivia’s Birthday. Everyone loved it, especially my son Ethan. It has rich chocolately flavor and very moist. My son Ethan said “Mom please make this one again, it’s the best”. The only thing that I alter was the amount of confectioners sugar to cut down on the sweetness.
First time with this recipe but it's already in the oven for almost ten minutes past the baking time -35 minutes at 325 degrees seems off.. did anyone else have this problem?
I just discovered this recipe a few days ago and decided to gv it a try. Since i dont have 2 pcs of a 9 inch round pan, so i poured all in just 1pc of 9 inch round pan. It took almost 1 hr to bake and the result was a cracked cake in the middle, slightly hardened on its top. The cake how ever was fluffy and very moist. Everyone loves it. So, i was wondering if it was becoz i poured all the batter into just 1 baking dish or could i hv done anythg else that was wrong to have my cake cracked like tht. I had the oven at the right temp. I only reduced the baking soda to 1 tsp as i felt 2 tsp was too much. Can anyone help me? I am thinking of using perhaps a 10 inch round baking dish the next time i bake this wonderful cake.pls help me...anyone..?
While I have not tried this frosting, the recipe for the cake is the same as tasteofhome.com/recipes/moist-chocolate-cake The recipe has never failed to produce a light, moist, chocolatey cake. If buttercream is too rich, try the other recipe which has a cooked flour/milk icing that is lovely.
While I have not used this frosting, the cake recipe is the same as another moist chocolate cake recipe on this site. It is the best recipe and I have never ever had any dryness. I saw this in the magazine in 1993 and have impressed people with it many times. I love the fact that it is from scratch. Great if I don't have a box mix handy!
No comment left